Shrimp Parmesan And Pesto Pasta Recipes

LEMON GARLIC PARMESAN SHRIMP PASTA

Steps:

• In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
• Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
• Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add italian seasoning and spinach and cook until wilted.
• Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Still until mixed and butter is melted.
• Add the lemon juice before serving and serve while hot.

SHRIMP, PARMESAN AND PESTO PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook and stir 4 min. or until crisp-tender. Add pesto and capers; cook 1 min. Add pasta sauce and half the cheese; stir until blended.
• Drain pasta; add to sauce mixture in skillet with shrimp. Cook 3 to 5 min. or until mixture is heated through and shrimp turn pink. Serve topped with remaining cheese.

PESTO SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
• Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
• Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

SHRIMP PESTO PASTA

Steps:

• In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, about 1 minute. Add shrimp and squeeze in half the lemon juice. Season with salt and pepper and cook until shrimp are pink, about 2 minutes per side. Transfer to a plate.
• Deglaze pan with remaining lemon juice. Add chicken broth and linguine and bring to a boil. Cook until most chicken broth is absorbed and pasta al dente, about 10 minutes.
• Remove from heat and toss in pesto, Parmesan, lemon zest, and cooked shrimp. Top with more Parmesan and red pepper flakes and serve.

SHRIMP PARMESAN

Steps:

• Open the shrimp up like a book and remove the dark vein.
• In a zip lock bag, place flour seasoned with salt and old bay toss in shrimp and shake to coat.
• Remove shrimp; to the same bag with the rest of the flour add panko, breadcrumbs, and parmesan cheese.
• In a small bowl whisk well eggs and mayonnaise.
• Dip floured shrimp into egg mixture then bread crumbs.
• In a large heavy bottom pan heat oil.
• Brown shrimp in batches and drain on paper towel to remove excess oil.
• Spread 1/3 the sauce on bottom.
• Spread cook pasta on top of sauce.
• Spoon 1/3 sauce on pasta.
• Lay shrimp in a baking dish 1 layer.
• Sprinkle with with mozzarella cheese.
• Top with rest of sauce.
• Top with grated parmesan cheese.
• Bake in 350 degree oven till cheese is melted.
• About 15-20 minutes.

PESTO SHRIMP PASTA

Steps:

• To make the pesto add arugula, spinach, basil, garlic, walnuts, cheese, and ¾ teaspoon salt to a blender. Process until greens begin to break down, 30 seconds.
• With the blender running, slowly add six tablespoons of olive oil to the pesto. Process until a smooth pesto with some particulates is formed, 15 to 30 seconds. Season with more salt and pepper as desired. Set aside.
• Cook pasta according to manufacturer's directions. Drain and set aside. Meanwhile, make the shrimp.
• In a medium-sized bowl, combine shrimp, ¼ teaspoon salt, paprika, and ¼ teaspoon pepper.
• Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil, once hot add the shrimp in a single layer.
• Cook shrimp 2 minutes on each side, until no longer translucent and the flesh is pink. Season with salt and pepper as desired.
• In a large bowl or pan toss pasta with pesto sauce.
• Portion out pesto pasta on a plate. Add shrimp and tomatoes. Garnish with Parmesan cheese and chopped walnuts.

SHRIMP PESTO PASTA

Steps:

• If frozen, thaw the shrimp.
• Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Just before draining, reserve 1 cup pasta water! Then drain the pasta.
• Pat the shrimp dry. In a medium bowl, mix the shrimp with spices. In a large skillet, heat the olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Remove from the heat and set aside.
• Place the pasta in a bowl (not the pasta pot). Stir together the pasta, pesto, and 1/2 cup pasta water, tossing with tongs until the pesto is well distributed and the pasta water forms a creamy sauce. Add more pasta water if desired. Stir in 1/4 teaspoon kosher salt and taste. If the flavor doesn't pop, add a few more pinches until it does. Top with the cooked shrimp and serve immediately. (Store any leftovers refrigerated: note that pesto can get gummy when reheated, so it's best to eat leftovers cold or room temp.)

PESTO PASTA WITH SHRIMP

Steps:

• Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

EASY PESTO SHRIMP

Steps:

• If necessary, thaw the shrimp.
• Pat the shrimp dry.
• In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
• Just before shrimp are fully cooked, add the 1/4 cup pesto and continue cooking for 30 seconds, stirring continuously.
• Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.

CREAMY PESTO SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
• Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
• Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.